healthy taco salad

Ingredients

• 2 corn tortillas, sliced into strips
• Extra-virgin olive oil, for drizzling
• 1 medium head romaine lettuce, chopped
• 1 cup shredded red cabbage
• ½ cup cooked black beans, drained and rinsed
• 2 red radishes, thinly sliced
• ½ cup sliced cherry tomatoes and/or pico de gallo
• 1 avocado, sliced
• Jalapeno slices, optional
• Cilantro Lime Dressing, the creamy avocado variation
• Sea salt
• Lime wedges, for serving
• 1 tablespoon extra-virgin olive oil
• 8 ounces shiitake mushrooms, stemmed and diced
• 1 cup crushed walnuts
• 1 tablespoon tamari
• 1 teaspoon chili powder
• ½ teaspoon balsamic vinegar
• Sea salt and freshly ground black pepper